Italian cured meats as an expression of the territory
Short trip to the Italian butchery, to discover the famous cured meats for which we are so much appreciated in the world.
Traveling the boot from north to south, it is possible to taste the best Italian cured meats, fruit of the local butchery tradition. Do not you believe it? Let's start from Piedmont!
- Bresaola della Valtellina – this cured meat is obtained from the leg of beef, but only the tip of the hip is the truly valuable part, as it is completely devoid of muscle.
- Speck Alto Adige – made from pork leg, speck releases all the flavors of the mountain: lots of tasty fat and purple red meat, for a cured meat of Italian excellence.
- Prosciutto Crudo san Daniele – it is the most delicate raw ham on the palate. Protected by the DOP brand, San Daniele is a concentrate of flavors, enhanced by the microclimate of the Friuli hilly area where it is produced.
- Sopressa Vicentina – with a soft consistency, this salami represents the perfect balance between fat and lean parts. Perfect for a tasting on the cutting board or in the company of a plate of polenta.
- Salame brianzolo – if it is true that this cured meat can be classified on the basis of the grain, soft or compact, it is also true that the production area is only one, that is the one included between the provinces of Lecco, Monza and Como.
- Prosciutto di Parma – another cured meat of Italian excellence, this ham benefits from the DOP brand. The low salt content and the total absence of preservatives make it a perfect food for children.
- Mortadella di Bologna – for years it was considered the "poor cousin" of cured meats, but today Mortadella di Bologna uses the IGP mark, which after the slow cooking required by the production regulations, is particularly tender and fragrant.
- Lardo di Colonnata – the name may sound curious, but it reveals a lot about the production process. After being sprinkled with salt, pepper, aromatic herbs and spices, in fact, the lard blocks are left to mature inside marble basins, which guarantee the correct humidity level.
- Corallina umbra – in Rome it is the typical salami for Easter breakfast, but its origin is Umbrian. It is obtained from lean pork cuts, to which lard, pepper, garlic and wine are added.
- Porchetta di Ariccia – for this Lazio salami, only female pigs can be used, whose meat is cooked for a long time, until the surface becomes crunchy and the meat releases an unmistakable taste and aroma.
- ‘Nduja calabrese – with a spicy and decisive flavor, Nduja has a curious pasty consistency, which lends itself to being spread on bread or to be used as a base for bean soup.
And with we are this tasty product of Calabria, we have arrived in the deep south of our peninsula. Do you think some cured meats are missing? You're right. The production is much larger than that mentioned, also because each region and each province has a pork-butchery tradition, able to satisfy even the most demanding palates.
The great Italian cured meats are certainly renowned, both in Italy and abroad, but there is no doubt that the best cured meats are those produced by hand, by small businesses, which have the merit of controlling the entire supply chain, from breeding to marketing of the finished product.
Buying cured meats online, therefore, can be the easiest way to guarantee the quality you are looking for and, why not, to take a short journey of taste through the highest expression of our local butchery.
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